Ayurveda’s Guide to Butter: It’s Health Benefits and Uses

In Ayurveda, butter, particularly ghee (clarified butter), holds a revered position as a powerful and sacred food. Known for its purity and healing properties, ghee is often regarded as a substance that nourishes both the body and the mind.
According to Ayurvedic principles, ghee enhances the digestive fire (Agni), promoting better assimilation of nutrients and supporting overall vitality. It is considered a sattvic (pure) food, which balances the mind and encourages spiritual growth. The high-quality fats in ghee are believed to be easily digestible and aid in lubricating the tissues, supporting joint health, and promoting a healthy complexion.

Ayurveda emphasizes the importance of choosing organic and traditionally prepared ghee for optimal health benefits. It is believed to be an excellent source of fat-soluble vitamins, antioxidants, and essential fatty acids that support longevity and boost immunity.

Ghee also plays a key role in detoxification, as it helps to remove toxins (ama) from the body. Whether consumed as part of a meal or used in Ayurvedic preparations and treatments, butter in its clarified form is a cherished component in holistic wellness, balancing the doshas and enhancing mental clarity and physical strength.

Types of Butter in Ayurveda

1. Fresh Butter (Navanīta)

• Made by churning yogurt or cream, fresh butter is unprocessed and retains moisture.
• It is considered cooling (Sheeta Virya) and grounding, pacifying both Pitta (fire) and Vata (air) doshas.
• Fresh butter is rarely consumed daily in Ayurveda due to its potential to increase Kapha (earth/water) and Ama (toxins) if overused.

2. Ghee (Ghṛta)

• Ghee is clarified butter prepared by simmering butter to remove milk solids and water.
• It is celebrated as a rasayana (rejuvenative), being shelf-stable, lactose-free, and deeply nourishing.
• The Charaka Samhita, an ancient Ayurvedic text, praises ghee as “the best of all fats” due to its ability to enhance vitality and longevity.

Qualities of Butter in Ayurveda:

1. Sweet Taste and Natural Coolant: Butter is naturally sweet in taste and acts as a coolant, helping to reduce internal heat in the body.

2. Improves Taste and Digestion: It enhances the flavor of food and stimulates digestive fire (Agni), improving overall digestion and nutrient absorption.

3. Nourishes the Body: Butter provides essential fats, supporting tissue nourishment and maintaining overall vitality.

4. Calms Vata and Pitta: It helps balance both Vata and Pitta doshas, calming excess air (Vata) and heat (Pitta) in the body.

5. Useful in Indigestion and Pitta Imbalance: Butter is recommended as a dietary ingredient in conditions like indigestion and Pitta imbalances, such as acidity or inflammation.

6. Beneficial for Eye Health: Butter’s soothing properties are beneficial for treating eye-related disorders and promoting better vision.

Health Benefits of Butter in Ayurveda

1. Vrushya (Aphrodisiac): Butter is considered an aphrodisiac, promoting vitality and sexual health. It enhances reproductive strength and is believed to increase fertility and overall vigor.

2. Sheeta (Coolant): It has a cooling effect on the body, helping to reduce internal heat and soothe inflammation. This makes butter particularly beneficial for conditions related to excess body heat, like skin rashes or irritations.

3. Varna, Bala, Agnikrut: Butter improves skin complexion (Varna), enhances strength (Bala), and boosts digestion (Agnikrut), making it a vital component for overall health. It promotes a healthy glow and restores energy levels, supporting both internal and external well-being.

4. Sangrahi (Absorbent): It is absorbent, making it helpful in conditions like diarrhea by absorbing excess moisture and restoring balance. Its ability to firm up stools and reduce digestive discomfort makes it an essential remedy in digestive disorders.

5. Vatapittasruk Jit: Butter helps to balance the Vata and Pitta doshas, and it detoxifies the blood, aiding in the removal of toxins (Ama). It also helps to alleviate inflammation and cool the body, making it ideal for conditions like arthritis or blood toxicity.

Useful in the following conditions:

6. Kshaya: Chronic respiratory disorders leading to emaciation. It helps to restore weight and strength by nourishing the body and supporting the respiratory system.

7. Arsha: Hemorrhoids. Butter’s soothing and healing properties help reduce swelling and pain associated with hemorrhoids while promoting healing of the affected area.

8. Ardita Vata: Paralysis. Butter is used to lubricate the nervous system, improve circulation, and support the restoration of muscle strength and movement.

9. Kasa: Cough. Its cooling properties help to soothe throat irritation and calm a dry, persistent cough, making it a useful remedy for respiratory conditions.

Butter made directly from milk

10. Sangrahi: Acts as an absorbent, useful in managing diarrhea. It helps to regulate bowel movements and prevents dehydration by restoring fluid balance.

11. Raktapittajit: Beneficial in bleeding disorders, helping to stop excess bleeding. Its coagulating properties also support tissue healing and regeneration.

12. Akshirogajit: Useful in treating eye diseases, promoting eye health and vision. It helps to nourish the eyes, relieve dryness, and protect against infections or irritations.

Difference Between Butter from Milk Cream vs. Curd

1. Butter from Curd

• The butter obtained from curd undergoes a prior fermentation process during the curd-making.
• Fermentation introduces a certain amount of hotness, along with a slight sourness and astringency to the butter.
• This makes the butter less Kapha-promoting, less fat-promoting, and more absorbent, promoting better digestion and helping to balance excess Pitta.

2. Butter from Milk (Straight from Milk Cream)

• The butter obtained directly from milk retains the natural sweetness and nourishing qualities of the milk.
• It is more nourishing, more Kapha-promoting, and more fat-promoting, with qualities that balance Vata and Pitta doshas.
• This butter is cooler in nature, making it ideal for those needing support for dryness or depletion, and is more soothing for the body.

Butter from Milk Cream vs. Curd Properties

In Ayurveda, butter can be prepared either from milk cream or from curd, each with unique properties and benefits.

1. Butter from Milk Cream

Preparation: This butter is made by collecting sizeable amounts of milk cream over a period of a few days. It is then blended in a mixer or shaken in a bottle to form butter.

Qualities:

• Kṣīrodbhavaṃ (originates from milk): Butter from milk is cooling and nourishing.
• Grāhi: It is absorbent, making it useful in conditions like diarrhea and dehydration.
• Raktapitta:  It balances Pitta dosha, making it helpful in bleeding disorders.
• Ākṣiroganut: Useful for eye disorders, promoting better eye health.
• Smṛti: It enhances memory and cognitive function.
• Kṣudha:  Stimulates appetite and increases hunger.
• Agni: Boosts digestive strength and improves metabolism.
• Śukra: Acts as an aphrodisiac, promoting reproductive health.
• Ojaḥ: Enhances immunity and supports overall vitality.
• Kapha: It increases Kapha dosha, which can be helpful for those with excessive dryness or Vata imbalance.
• Medovivardhanam: Increases fat tissue, promoting healthy weight gain.

2. Butter from Curd (Dadhimandottha Navaneeta)

Preparation: This butter is made by curdling milk to form curd. The curd is then blended in a mixer or shaken in a bottle until the butter forms. This process involves fermentation, which imparts certain qualities to the butter.

Qualities:

• Navanītaṃ dadhibhavaṃ ghṛtahetuḥ: Butter from curd is ideal for making ghee and has rejuvenating properties.
• Śiśupriyam: It is liked by infants, making it gentle and nourishing for children.
• Navanītaṃ navaṃ hṛdyaṃ: Freshly prepared butter from curd is excellent for the heart, promoting overall cardiovascular health.
• Grāhi: Absorbent, helpful in conditions like irritable bowel syndrome (IBS) and leaky gut syndrome.
• Rocana: Enhances taste and appetite, making it beneficial for those with reduced taste or appetite.
• Dīpanam: Stimulates digestive fire (Agni), promoting better digestion and nutrient absorption.

Useful in:

• Kṣaya: Chronic conditions leading to body tissue depletion, including wasting disorders.
• Aruci: Anorexia or lack of appetite.
• Ardita: Paralysis or facial palsy, improving blood circulation and rejuvenating nerves and muscles.
• Plīha: Spleen disorders and conditions like splenomegaly.
• Grahaṇi: Useful in managing IBS and digestive disorders.
• Arśovikāranut: Beneficial in treating hemorrhoids, both for internal consumption and external application to reduce pain, burning, itching, and bleeding.
• Cakṣuṣyaṃ: Good for eye health, nourishing the eyes and improving vision.
• Śiśiraṃ: Acts as a coolant, helping to reduce heat in the body.
• Snigdhaṃ: Moisturizing and unctuous, promoting skin health.
• Vṛṣyaṃ: Aphrodisiac, enhancing sexual vitality.
• Jīvana: Revitalizing and energizing, helping to restore vitality.
• Bṛṃhaṇam: Nourishing and strengthening, supporting tissue growth and regeneration.

While both kinds of butter share some overlapping benefits, the butter made from milk cream tends to be more fat-promoting and balancing for the body, while butter made from curd offers a slightly more absorbent and digestion-enhancing quality, making it ideal for conditions like IBS, anorexia, and digestive imbalance.

Types of Butter and Ayurvedic Properties

1. Salted Butter

Butter naturally balances Vata and Pitta doshas. Salt, however, increases Pitta dosha.

• Taste: Sweet (innate), salty (from the salt added).
• Qualities: Unctuous (innate), light.
• Potency: Cold (innate), not very hot (from the salt).

Tridosha Effect:

• Vata: Balances Vata dosha.
• Pitta: Neutral effect on Pitta (butter decreases it while salt increases it).
• Kapha: Increases Kapha due to the combined effects of butter and salt.

After Digestion Taste Transformation (Vipaka): Sweet (both innate and due to salt’s sweet Vipaka).

2. Whipped Butter (with Salt)

Butter balances Vata and Pitta doshas, while salt increases Pitta dosha. Whipped butter is lighter, reducing the Kapha-increasing effects.

• Taste: Sweet (innate), salty (due to the salt).
• Qualities: Cold, unctuous (innate), light (whipped butter).
• Potency: Cold (innate), not very hot (from the salt).

After Digestion Taste Transformation (Vipaka): Sweet (both innate and due to salt’s sweet Vipaka).

Tridosha Effect:

• Vata: Balances Vata dosha.
• Pitta: Neutral effect on Pitta (butter decreases it while salt increases it).
• Kapha: Slightly increases Kapha, but the lightness of whipped butter reduces the extent of the Kapha increase.

3. Butter Oil (Anhydrous Butter)

Butter oil is created by removing the moisture and non-fat milk solids from butter, making it lactose- and casein-free. It is ideal for those with milk intolerance.

• Taste: Sweet (innate).
• Qualities: Light, penetrating, unctuous (innate).
• Potency: Cold (innate).

After Digestion Taste Transformation (Vipaka): Sweet (innate).

Effect on Doshas:

• Balances Vata and Pitta.
• Increases Kapha.

4. Butter Without Salt

• Rasa: Sweet.
• Guna: Heavy, unctuous.
• Veerya: Cold.
• Vipaka: Sweet.

Effect on Doshas:

• Vata: Balances Vata due to its sweetness, heaviness, and unctuous nature.
• Pitta: Balances Pitta due to its sweetness and coldness.
• Kapha: Increases Kapha due to its sweet, heavy, and unctuous qualities. It nourishes the body but can lead to an increase in Kapha if overused.

Medicinal Benefits & How to Use?

1. Improving Sperm Count and Semen Quantity:

• A mixture of 1 tablespoon of butter and 1 tablespoon of sugar candy powder is consumed once a day, preferably at bedtime.
• This combination is believed to enhance sperm count and semen quantity. However, if there is an issue of high viscosity (thick semen), it is advisable to avoid butter in such cases.

2. Relieving Dry Skin and Lip Cracks:

• Local application of butter is beneficial for cracked lips, mouth ulcers, scalds, burning sensations, and dry skin.
• Butter’s unctuous and moisturizing properties help to pacify dryness and restore skin health.

3. Enhancing Skin Glow:

• A pinch of saffron dissolved in half a spoon of butter and consumed daily helps to enhance skin glow, especially in pregnant mothers during the second trimester.
• This remedy also supports weight gain in the fetus, promoting healthy pregnancy outcomes.

4. Relieving Headache and Scalp Issues:

• In cases of severe headache, burning sensations in the scalp or eyes, half a spoon of butter is applied to the middle of the scalp (preferably buffalo’s butter).
• This helps to cool the head and alleviate discomfort, providing soothing relief from headache and eye strain.

5. Treating Hemorrhoids:

• Chronic hemorrhoids can be treated by mixing 1 teaspoon of butter with 1 teaspoon of jaggery and consuming it early in the morning on an empty stomach.
• This remedy helps cool the body, improve appetite, and heal bleeding hemorrhoids by reducing inflammation and soothing irritation.

6. Managing Chronic Cough:

• Butter and honey mixed in equal quantities and consumed daily helps pacify chronic cough, hoarseness of voice, and weak voice, especially after paralysis.
• This combination soothes the throat and improves respiratory function.

How to Make Butter (Ayurvedic Method) at Home

Ingredients:

• 100–250 grams (3–8 ounces) of milk cream
• A small amount of curd or buttermilk

Steps:

Collecting Milk Cream:

• Boil fresh milk and let it cool naturally.
• Once cooled, the cream will rise to the top. Carefully collect this cream and store it in the refrigerator.
• Repeat this daily until you have enough cream to make butter.

Preparing the Cream:

• Once you have enough cream, take it out of the refrigerator.
• Add a small amount of curd or buttermilk to the cream and leave it at room temperature overnight. This helps the cream ferment slightly, which aids in the butter-making process.

Churning the Cream:

• Bottle Method: Pour the cream into a bottle (fill it about 3/4 full). Close the lid tightly and shake vigorously until you see the butter separating as a solid layer on top of the liquid (buttermilk).
• Mixer Method: You can use a mixer to churn the cream at medium speed. Churn until you see the butter separating.
• Churning Machine: Alternatively, use a traditional churning machine to churn the cream.

Tip: Stop churning as soon as you see the butter forming. Over-churning can cause the butter to dissolve back into buttermilk, reducing the yield.

Collect the Butter:

• Once the butter has separated completely, carefully collect it and store it in an airtight container.

This method yields fresh, natural butter without any artificial additives. Enjoy your homemade butter on bread, in cooking, or as a part of various dishes!

FAQ’s

1. What does Ayurveda say about butter?

In Ayurveda, butter is considered to have nourishing properties. It is believed to balance Vata and Pitta doshas but can aggravate Kapha dosha due to its heaviness. Ayurveda recommends clarified butter (ghee) as a more beneficial form, especially for digestion and overall health.

2. What is the health benefit of butter?

Butter is a good source of fat-soluble vitamins like vitamin A, E, and K, as well as butyrate, which supports gut health. It also provides a source of healthy fats that can support brain and hormonal health.

3. Is ghee better than butter in Ayurveda?

Yes, ghee is considered superior to butter in Ayurveda because it is clarified, which makes it easier to digest and less likely to cause digestive issues. It also has healing properties and is often recommended for boosting immunity, enhancing digestion, and nourishing the tissues.

4. How to eat ghee in Ayurveda?

In Ayurveda, ghee is usually consumed with warm foods or added to meals. It can be taken with rice, grains, or cooked vegetables. A common recommendation is 1-2 teaspoons per meal or in the morning with warm water or herbs to improve digestion.

5. When not to eat butter?

Butter should be avoided if you have a heavy Kapha constitution or Kapha imbalance. It should also be avoided during cold weather or in cases of digestive issues such as indigestion, constipation, or acidity.

6. Is ghee better than butter?

Yes, ghee is considered better than butter in Ayurveda for its lighter, more digestible nature. Ghee is also believed to have medicinal properties, including being anti-inflammatory and promoting mental clarity.

7. Can I eat butter every day?

Butter can be eaten in moderation, particularly if you have a Vata or Pitta constitution. However, daily consumption in large quantities may not be suitable for everyone, especially if you have a Kapha constitution or a tendency to gain weight easily.

8. Does butter have omega-3?

Butter contains small amounts of omega-3 fatty acids, particularly if it is sourced from grass-fed cows. However, ghee and butter are not significant sources of omega-3 compared to fish or flaxseeds.

9. Which vitamin is in butter?

Butter is rich in fat-soluble vitamins, particularly Vitamin A, Vitamin E, and Vitamin K2, all of which play crucial roles in maintaining healthy skin, immune function, and bone health.

10. Does ghee have omega-3?

Ghee contains small amounts of omega-3 fatty acids, especially when made from grass-fed cows, though it is not a primary source of omega-3 compared to other foods like fish or flaxseeds.

11. What is Ayurveda based on?

Ayurveda is a holistic system of medicine based on the balance of the three doshas (Vata, Pitta, and Kapha). It focuses on maintaining harmony in the body, mind, and spirit through diet, lifestyle, herbs, and treatments.

12. How to get rid of Kapha dosha?

To balance Kapha dosha, Ayurveda recommends practices such as stimulating exercise, reducing intake of heavy, oily foods, and favoring warm, spicy, and light foods. Herbal teas and detoxing techniques may also help.

13. Who should not eat ghee?

People with a Kapha constitution, excess weight, or those experiencing conditions like high cholesterol or heart disease should consume ghee in moderation, or avoid it entirely if advised by a healthcare practitioner.

14. Can we eat butter on an empty stomach?

Eating butter on an empty stomach is generally not recommended in Ayurveda, as it can be heavy to digest. It is better to consume it with other foods to aid in digestion.

15. Is ghee cooling or heating?

Ghee is considered a neutral food in Ayurveda but has a slightly heating effect on the body when consumed in large quantities. It is beneficial for Vata and Pitta doshas but should be used carefully for Kapha types.

16. What happens if we eat ghee daily?

Eating ghee daily in moderation can support digestive health, improve skin health, boost immunity, and promote mental clarity. However, overconsumption can lead to weight gain and digestive issues for some individuals.

17. Does ghee have vitamin D?

Ghee, especially from grass-fed cows, contains small amounts of Vitamin D, which is essential for bone health and immune function.

18. What to eat early morning with an empty stomach in Ayurveda?

In Ayurveda, it is recommended to start the day with warm water, herbal teas, or a light meal like warm porridge with ghee, or a small serving of fruit or warm milk to balance the doshas.

19. What are the disadvantages of butter?

The disadvantages of butter include its high saturated fat content, which may contribute to heart disease if consumed excessively. It can also aggravate Kapha dosha and cause digestive disturbances for some individuals.

20. What is the difference between ghee and butter?

The main difference is that ghee is clarified butter, where milk solids and water are removed, leaving behind pure fat. Ghee is easier to digest, has a higher smoke point, and is considered more beneficial in Ayurveda due to its healing properties.

In Ayurveda, butter is not just a food item; it is considered a nourishing and healing substance. Traditionally, it is believed to balance the doshas, promote vitality, and enhance digestion when used appropriately.